From heraldscotland.com
By Alex Burns
As enthusiastic carnivores, my husband and I rarely (if ever) choose to dine in fully vegetarian restaurants.
But at Paradise Palms, a Mexican eatery in the heart of Edinburgh’s old town, we were so busy tucking into their amazing tacos, quesadillas and burritos that we barely even noticed the absence of meat.
This cult Edinburgh pub has long been popular for its extensive cocktail list and late openings (it shuts at 1am every night). But after a recent takeover of its kitchen by Mexican street food stalwart Antojitos Cantina, Paradise Palms is staking a strong claim of one of the capital’s hottest new food spots.
It marks the brand’s most extensive and elevated menu to date, mixing authentic Mexican ingredients with local produce while remaining 100% cruelty-free.
They have also refreshed their interiors in time for the busy summer season. The redesign reflects owner Trystan O’Brien’s fascination with surreal style, introducing Black Lodge–inspired flooring from Twin Peaks, while keeping the offbeat character of the pub’s interior.
It’s certainly a unique space to sit in, with cuddly toys suspended from the ceiling and disco balls strung up almost everywhere you look. But in a world of increasing homogeneity and chain restaurants, it is a welcome relief to spend time in a venue that’s genuinely unique.
The food, too, is certainly memorable. Some highlights were the ‘Chorixo’ con Papas, made with crumbled vegan chorizo and fried potato, the Oaxacan ‘Ch*kn’ fajitas served with avocado crema and the vegan steak birria tacos. But arguably my favourite dish on the menu was one of the most simple – grilled sweetcorn ribs served with crumbled vegan cheese.
It was genuinely incredible, and it served as a powerful reminder that food doesn't need to contain meat to make an impression.
Paradise Palms is also renowned for its cocktails, so I felt it was my journalistic duty to try several of the options on the menu.
I was particularly impressed with peach picante margarita – a truly original take on the ever-popular spicy margarita – made with tequila, peach, lime and red chilli. A special mention must also go to their caipirinha, a Brazilian cocktail that I have found poorly replicated in Scotland, but the Paradise Palms version was delicious.
Paradise Palms won’t disappoint – for both carnivores and herbivores alike.
https://www.heraldscotland.com/life_style/26055849.vegan-edinburgh-hotspot-winning-carnivores/
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